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Starting a Home Roasting Revolution, One Bean at a Time!
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February Special and New Arrivals!

February Special:  Guatemalan Fraijanes-Buy 5lbs an get an extra 1lb FREE (5lb size only)!

Coffee from this region is characterized for being one of the most intense from all of Guatemala. Although this region is so vast that the idea that all the coffee produced here can have a common denomination is a misconception from many points of view. The classification of this region was done so based on the geographical location and the high altitudes of the mountain range that surrounds Guatemala City from north to south-west, rather than by a specific criteria of cupping characteristics. 
Under the criteria of specific cupping characteristics common to each area, common altitudes, microclimate variations, and major geographical influences, the whole of the Fraijanes region should be divided into four microareas but we are only concerned here with the Fraijanes proper region.

Altitude Grading: Similar to other Central American countries, Guatemala uses a version of the altitude grading:

Prime: grown at 750-900m

Extra Prime: grown at 900-1050m

Semi Hard Bean (SHB): grown at 1050-1220m

Hard Bean (HB): grown at 1220-1300m

Strictly Hard Bean (SHB): grown over 1300m* 

Cupping Notes*:  clean, bright, and strong cup with crisp acidity that gives way to an apricot, blueberry and toffee-nut flavor. It lingers a long and tasteful aftertaste. 

 

NEW ARRIVALS!  

Panamanian Geisha-VERY LIMITED QUANTITY!

We have secured a small volume of THE Panama Geisha from Hacienda La Esmeralda. This is grown, harvested, and processed by the Peterson Family who you can owe the credit of the discovery of the geisha varietal. In 2004 Daniel discovered that the cool temperatures and massive shade trees with high humidity allow the varietal to blossom and express such bright floral aromatics, fruity notes, structured acidity and high complexity.
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The Esmeralda Special Geisha paved the way for the superstardom in Geisha you see today. This is a special blend of micro-lots from their three small farms - Jaramillo, Cañas Verdes, and El Velo. Expect Juicy Peach, Wild Strawberry, Pomegranate, Meyer Lemon and Orange Blossom 

Organic Colombian-Tolima-Limited Supply

Tolima is among the last strongholds of Colombia's notorious rebel group FARC, which had maintained control over the area until relatively recently.  Quality coffees from this area tend to come from small farmers in very small micro-lots via cooperatives.

Elevation: 1200-1900m

Cupping Notes:  toffee, bright citric notes and a juicy body

Organic Indonesian-Flores-Limited Supply

Flores is a small island about 320km to the east of Bali and among the Indonesian islands it was a latecomer to both growing coffee and developing a strong reputation for it.  The island has a mixture of active and dormant volcanoes, which have had a positive effect on the soils. In terms of the coffee processing, the semi-washed process is still extremely common in the area, although there is some fully washed coffee being produced.

Elevation: 1200-1800m

Cupping Notes:  chocolate, berry, pipe tobacco notes with big body

Organic Guatemalan-Lake Atitlan-Limited Supply

The coffee farms here are located around Lake Atitlan.  Sitting at around 1500m above sea level, the lake has captured the minds of writers and travellers over many years because of its stunning beauty.  Coffee production is under pressure due to labour costs and urban sprawl which increases pressure on land use.

Elevation:  1500-1700m

Cupping notes: bright acidity, dark chocolate, raisin, peach

Nicaragua-Jinotega-Washed-Very Limited Supply

Jinotega is the primary growing region for coffee in Nicaragua.  Most farmers are focused on quality coffee and traceability which was poor in the past.  There are a range of flavours in Nicaraguan coffees. They are quite complex and have fruit-like flavours and clean acidity.

Washed/wet coffees have had their pulp removed and mucilage broken down – typically using water – before the beans are dried. Since there’s no cherry left on the beans, and therefore no more fermentation can occur during drying, this method is suitable for most climates. They require less heat, labour, and monitoring than any other process.

Nevertheless, if the proper infrastructure is used, wet processing could be the most quality-consistent method of all. We’ve already mentioned that the risk of over-fermentation is significantly reduced, allowing the coffee to be dried in cool and more humid conditions. At the same time, the beans can be visually inspected during the whole process, making it easier to spot defects and remove them.  

In the cup, washed coffees are renowned for their clean, bright flavours; vibrant acidity; and delicate body. They can capture the unique flavours and aromas of the beans themselves: consumers get to taste the variety and the terroir, not the impact of the processing method, creating a true trademark for the farm in question.

Elevation: 1100-1700m

Cupping notes: blackberries, sugar plum and honeysuckle

Nicaragua-Jinotega-Natural-Very Limited Supply

Jinotega is the primary growing region for coffee in Nicaragua.  Most farmers are focused on quality coffee and traceability which was poor in the past.  There are a range of flavours in Nicaraguan coffees. They are quite complex and have fruit-like flavours and clean acidity.

Natural processing is when ripe cherries are dried with the fruit still attached. It works great in regions where water is scarce, the climate is hot and dry, and there is plenty of space for drying the cherries.  

Since the cherry is still attached to the beans while they dry, the pulp and mucilage will ferment. This adds sweet, fruity flavours to the cup but also requires rigorous quality control to avoid inconsistency or over-fermentation.

Elevation:  1100m-1700m

Cupping Notes: red candy apples

 

 



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